The gateway to all things Pumpkin

Pumpkin is such a versatile … fruit!
Yes, technically, pumpkin – like tomato – is a fruit (it grows from the flower and carries seeds inside).

And sadly, many people seem a little intimidated by it.
The tough skin, the heavy weight, the struggle of cutting and peeling…
I get it.

But here’s the thing: you don’t have to wrestle with your pumpkin. Let me share a trick that completely changed the way I cook with them.

Instead of peeling and dicing, I simply cut the pumpkin in half with a big kitchen knife and pop it into the oven as is. Often I’ll do this just before turning off the oven after baking bread, and let it sit in the “afterwarmth” until it’s beautifully soft.
No need to scoop out the seeds beforehand! That becomes a piece of cake when the pumpkin is baked.

Once the seeds are removed (straight to the compost in my case), you can scoop out the flesh. The creamiest parts are perfect for making pumpkin gnocchi. The chunkier bits are ideal for soups or jam.

It’s honestly the easiest way to open up the wonderful world of pumpkin recipes with minimal hassle.